Edible Sacramento Fall 2022

LETTER FROM THE PUBLISHER

W ho doesn’t love fall? It is a toss-up for me whether fall or spring is my favorite sea son. It depends on when you ask me. As summer is closing out, I am in the “fall ismy favorite” stateofmind. Askme inearly March, and the answerwill likelybe spring. This is our fall issue, so let’s gowith fall … for now. Fall brings cooler weather, a new color pal ette, winter squash, chestnuts (see our story on page 4), pumpkin everything, and so much more. Comfort foods start to come to mind

FALL 2022 • ISSUE 61 PUBLISHER Anastasia Murphy Anastasia@ediblesacramento.com MANAGING EDITOR Jessica Santina Jsantina@ediblesacramento.com COPY EDITOR Doresa Banning DESIGNERS Matthew Freeman Tina Bossy-Freeman WEB & SOCIAL Anastasia Murphy Mary Ogle MEET OUR CONTRIBUTORS Ediblesacramento.com/contributors CONTRIBUTING WRITERS Suzi Alfaro, Debbie Arrington, Natasha Bourlin, Catherine Enfield, Edye Kuyper, Rachel Leibrock, Elizabeth Penney, Anna Quinlan, Shannin Stein CONTRIBUTING PHOTOGRAPHERS Debbie Cunningham, Lou Manna, Anastasia Murphy, Raoul Ortega, Rachel Valley CONTRIBUTING ILLUSTRATOR Sophia Pappas ADVERTISING DIRECTOR Anastasia Murphy 916-585-3669 Ads@ediblesacramento.com CONTACT US 8850 Williamson Drive #1053 Elk Grove, CA 95624 916-585-3669 Hello@ediblesacramento.com Ediblesacramento.com EDITORIAL PITCHES Editorial@ediblesacramento.com SUBSCRIBE For details, visit Ediblesacramento.com/subscribe Edible Sacramento is published quarterly and distributed throughout the Greater Sacramento area. No part of this publication may be used without written permission from the publisher Every e›ort is made to avoid errors, misspellings, and omissions. If, however, an error comes to your attention, please accept our sincere apology and let us know. Member of Edible Communities @2022 edible Sacramento

— time to bring out the single-pot and Dutch-oven recipes. Give me some pumpkins to stu† or winter squash to roast. (Learn how to make produce the star of your meals on page 18). Yum! I’m ready. Wine preferences change from crisp, dry whites to deep, juicy reds. Beers change from refreshing, cold lagers to filling, delicious stouts (unless you’re an IPA-all-day kind of person — you know who you are). Cocktails shift from blended, icy concoctions to spicy toddies. And, of course, this is harvest season for many growers, whichmeans it’s all-hands-on-deck time. Check out our story about harvesting your own backyard bumper crop on page 6. At our urban abode, we harvest leaves. Even as an adult, I find a pile of raked leaves incredibly irresistible. Onmany occasions, I have foundmy other half buried under them as giggling kids watch, looking guilty but playing innocent. I too have been found under that pile a couple of times, indulging the kids (andmyself) in this beloved seasonal ritual. I even once foundmy youngest sound asleep on top of a pile — she’d just decided to take a nap! Ah, the joys of fall, simple and unforgettable. This fall brings a milestone birthday celebration for me — yep, I am 30 (again). For years, I was 29, but I can’t really get away with that anymore, so I’ve leaped a year for ward to be 30 for a decade (or two). Milestones in life are important no matter the occa sion or number. They are reasons to get together with friends and family, pay tribute to occasions and people, take time for reflection, look forward, and look back. Milestones often come with special meals, whether they be home cooked or enjoyed out. Perhaps it’s time to try a tasting menu paired with wine or even beer or cocktails, or splurge at a fine-dining establishment (or just one that’s special or memorable). The celebratory op tions run the gamut. Whatever your pleasure or occasion, always toast to christen the moment for future reflection. With that, I invite you to savor our fall issue. Thank you for reading and continuing to support, advocate for, and love edible Sacramentomagazine. It is a pleasure to bring it to you.

Anastasia Murphy

P.S. This issue is for you, Uncle Doug —Amushroom feature for our family’s FUN-Guy.

About the cover: Pink oyster mushroom grown at Cool MushroomFarm. Photo by LouManna

Edible Communities Publications of the Year (2011)

2 FALL 2022

edible Sacramento